Chinese Food
Butter biscuit
(108146 views)
It's a kind of biscuit I particularly like. It tastes crisp, sweet but not greasy. It's not tiresome to eat. -
Cooking ingredients
Cooking Steps
Step1:Cut butter into small pieces. Soften at room temperature. (NATURAL softening at room temperature
Step2:Break up the eggs with chopsticks. (the grass egg I use is about 35g smaller
Step3:Salt the softened butter.
Step4:And sugar.
Step5:Use silica gel shovel to mix evenly. (in this way, the sugar powder will not float when the egg beater is started.
Step6:Start the electric eggbeater to beat the butter.
Step7:Add the yolk liquid. Start the electric beater again. Beat until the yolk liquid and butter blend.
Step8:Sift in the low gluten flour.
Step9:Mix with silica gel shovel.
Step10:Knead the dough by hand. Let it rest at room temperature for 10 minutes.
Step11:The dough at rest is divided into small spheres of about 7g.
Step12:Take a small piece of dough and knead it with cash. Put it on the baking tray. Press out the flower shape with the mould. (if there is no mold, this step can be omitted
Step13:Put the rose mold on the dough and press out the pattern.
Step14:Finish it in turn. Put it on the baking tray with oilpaper.
Step15:Preheat the oven at 170 ℃ for 5 minutes. Put the pan in the middle of the oven. Bake at 170 ℃ for 1215 minutes. Pay attention to the color. The specific time depends on the performance of the oven.
Step16:Meimeid
Step17:Finished drawings.
Cooking tips:1. Flour can be sifted in several times, because flour has different water absorption. 2. The oven temperature shall be determined according to the performance of the oven. There are skills in making delicious dishes.
